What’s cooking Suzanne?

By Staff
Suzanne Langcuster
Columnist
More cold weather recipes are coming your way today. These foods are healthy, warming, and easy to prepare.
Couple with a healthy salad or some slaw and finish with a fruity desert. Remember to include 5 or more fruits and or vegetables in your meal.
Hope these will help you out this chilly January.
Taco Soup
1 lb. ground beef
1 chopped onion
1 (10 oz.) can Ro-Tel tomatoes
1 ( 15 oz.) can whole kernel corn
1 ( 15 oz.) can stewed tomatoes
1 (15 oz.) can Ranch-style beans
1 (15 oz.) can black beans
1 (15 oz.) can pinto beans
1 pkg. taco seasoning mix
1 pkg. Hidden Valley ranch dressing mix
1/2 c. water
Brown ground beef and onions together. Drain off grease.
Add the Ro-Tel, corn, stewed tomatoes, and the beans. Do not drain juice. Mix in the taco seasoning mix and the ranch dressing mix. Stir well. Simmer for one hour. Serve over taco chips, or with crackers.
Five Hour Stew
1 t. sugar
3 T. Minute tapioca
1 12 oz. can V8 juice
1 lb. stew meat, cut up
1 c. carrots
1/2 c. celery
3 med. potatoes
1 med onion
Mix sugar, tapioca, juice and pour over remaining ingredients. Mix well, cover and bake for 5 hours at 250 degrees. Salt when ready to serve.
New England Chowder
6 slices of bacon
1 thinly sliced onion
2 c. water
2 c. diced potatoes
Salt to taste
Pepper to taste
1 lb. can cream-style corn
2 c. milk
2 T. butter
Cook bacon in saucepan until crisp and remove. Lightly brown onions.
Put water and potatoes in a pan with salt an pepper.
Simmer covered for about 20 minutes and add corn and milk and simmer for another 5 minutes. Just before serving, crumble bacon and add with butter.
Red Apple Salad
1 can Red Apple Shasta
1- 8 3/4 oz. can crushed pineapple
1 envelope plain gelatin
1 apple, chopped
Plain yogurt
Use enough pineapple juice and Shasta to equal 2 cups. Bring to a boil. Add plain gelatin and dissolve over low heat. Refrigerate until partially set. Add pineapple and 1 chopped apple. Use as dessert with plain yogurt as topping.
Carrot Cake
2 c. self-rising flour
4 eggs
2 t. cinnamon
3 c. carrots grated
2 t. soda
2 c. sugar
1 1/2 c. cooking oil
1 c. pecans chopped
Mix in order, bake at 350 for about 40 minutes in a 9 inch sheet pan.
Icing
1 box powdered sugar
1 pkg. lg. cream cheese
1 stick butter
2 t. vanilla
Mix well until ready to spread. Spread over top and sides of cooled cake.
Lemon Orange Cake
1 pkg. lemon gelatin
1 box yellow cake mix
2/3 c. oil
2/3 c. orange juice
1 t. almond flavoring
1 t. lemon flavoring
4 eggs
Icing
1 c. powder sugar
juice of 1 lemon
Mix together cake mix and gelatin. Add oil, juice and flavorings and then eggs, 1 at a time.
Beat with electric mixture. Bake at 350 for 45 minutes. Cover with icing